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Pappardelle with Ligurian Walnut Sauce

This sauce is a welcome change from pesto (and much more appropriate at this time of year) and just as easy to make. It's also great with chicken or winter crudités.

Vegetarian

Preparation time:
10 minutes plus soaking

Cooking time:
15 minutes

Total time:25 minutes plus soaking

Serves:
4

Ingredients

25g coarse bread, such as pain rustica, crusts removed

100g shelled walnuts

1 clove garlic, sliced

75ml olive oil

142ml carton double cream

50g Parmesan, grated

300g pappardelle pasta

20g pack flat leaf parsley

Method

Soak the bread in a little water for 10 minutes or so, then squeeze out the excess water. Put the bread into a mortar or a food processor with the walnuts and garlic and pound or blend to a purée. Stir in the olive oil, cream and Parmesan and season with salt and pepper. You should have a thick, creamy sauce.

Cook the pappardelle in plenty of boiling salted water. Chop the parsley coarsely (leaves only; keep the stalks for stock). Mix 4 tbsp of the pasta cooking water with the sauce. Drain the pasta, toss with the sauce and the parsley and serve with extra Parmesan.